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    White Mountain Frosting

    * Exported from MasterCook *

    White Mountain Frosting

    Recipe By : The New Doubleday Cookbook, 1975
    Serving Size : 1 Preparation Time :0:00
    Categories : Cakes, Frosting And Fillings

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 c sugar
    1/4 c light corn syrup
    1/4 c water
    3 egg whites -- at room temperature
    1 tsp vanilla extract -- or 1/2 t. almond

    Mix sugar, corn syrup and water in a small heavy saucepn. Insert candy thermometer, partially cover pan, and bring to a boil over moderate heat. Remove cover and boil without stirring until the thermometer reads 240F-242F.

    Just before syrup reaches temperature, beat egg whites until soft peaks form. When syrup reaches temp., set mixer at high speed and pour syrup into egg whites in a slow, thin stream. Continue beating until glossy and firm enough to hold its shape. Beat in vanilla.

    - - - - - - - - - - - - - - - - - -

    NOTES : Lemon or orange: Substitute lemon or orange juice for the water and flavor with 1/2 tsp. lemon or orange extract and the finely grated rind of a lemon or an orange.

    Marble mountain:Just before spreading swirl in 1 91 oz.) square coarsely grated unsweetened chocolate or 1 (1 oz) envelope no-melt chocolate.

    Maple mountain: Use 3/4 c. firmly packed brown sugar instaed of granulated and use maple flavoring instead of vanilla




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